- Firstly, add your drained chickpeas to a food processor and pulse for a few seconds.
- Empty them into a bowl along with the rest of the ingredients for the burgers and combine.
- Next place half of the mixture back into the food processor and pulse for around 10 seconds. Empty it back into the bowl with the rest and combine.
- Using your hands form the mixture into 4 burger patties and place them on a lined baking tray. Cover the tray and place it in the fridge for a minimum of 30 minutes. Overnight is fine too!
- When ready to cook add some oil of choice to cover the base of a frying pan. Turn the heat up to medium and once the oil is hot add the burgers. Cook for 4-5 minutes on each side.
- Meanwhile, prepare the satay sauce by combining all of the ingredients in a bowl.
- Add 1 teaspoon of the sauce to a separate bowl along with the carrot and cucumber ribbons and combine.
- Load the burger up with mayo, lettuce, smashed avocado, patty, satay sauce, carrot and cucumber ribbons, fresh coriander, crushed peanuts and chilli flakes. Enjoy!
Veggie Burgers with Satay Sauce
Recipe By What Luce Eats
Serves: 4
Ingredients for the patty
- 1 red onion (finely diced)
- 1 can of chickpeas (drained and rinsed)
- 50g gram flour
- 40g walnut crumbs (blend in processor)
- 90g sweetcorn
- 2 garlic cloves
- 1 1/2 tsp of curry powder
- 1/2 tsp of salt
- 2 spring onions (diced)
- 1 Tbsp of Pic's Smooth Peanut Butter
- 1 Tbsp of soy sauce
Ingredients for the satay sauce
- 3 Tbsp of Pic's Smooth Peanut Butter
- 3 Tbsp of soy sauce
- 2 garlic cloves (crushed)
- 1 tsp of sriracha sauce
- 4 Tbsp of boiling water
Ingredients for serving
- 4 burger buns
- Mayo
- Lettuce
- 1 large avocado (mashed)
- 1/2 carrot (peeled into ribbons)
- 1/2 cucumber (peeled into ribbons)
- Fresh coriander
- Crushed peanuts
- Chilli flakes
